Oriental Beef Strips

• 500g Topside, Round or Rump Steak
• 2 tablespoons Soy Sauce
• 2 tablespoons Dry Sherry
• 1 tablespoon Cornflour
• 1 teaspoon Grated Ginger
• ½ teaspoon Sodium Bicarbonate (bi-carb soda, baking powder)
• 2 tablespoons Oil
• ½ cup (125mL) Beef Stock

Slice steak thinly. Place in bowl with soy sauce, sherry, cornflour, ginger and bi-carb soda. Mix well to blend and leave aside for about one hour.

Heat oil in pan and stir fry steak strips for about 4-5 minutes. Add stock and cook long enough to heat stock. Serve with rice and stir fry vegetables.

Serves 4